15-Min Dakgalbi

spicy stir-fry · super quick

15-Min Dakgalbi

15 minMediumServes 2Spice: Hot (adjustable)

Ingredients

thinly sliced boneless chicken thigh300g (0.66 lb)H-Mart
cabbage1/4Any store
onion1/2Any store
green onion1/2 stalkAny store

Sauce

gochujang (Korean chili paste)2 TbspH-Mart
Korean red chili flakes1 TbspH-Mart
soy sauce1 TbspAny store
sugar1 TbspAny store
minced garlic1 TbspAny store
cooking oil1 TbspEither
toasted sesame oil1 tspEither
11 to buy
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Steps

1

Cut the chicken thigh into small, thin pieces, and julienne the cabbage and onion.

~5 min

2

Mix gochujang, chili flakes, soy sauce, sugar, and minced garlic into a sauce ahead of time.

~2 min

Why: Making the sauce ahead means it coats the meat evenly even during a quick, high-heat stir-fry.

3

Heat oil in a hot pan and stir-fry the chicken quickly over high heat.

~3 min

4

Add the sauce and toss well with the meat, cooking for 2-3 minutes.

~3 min

Watch out: Cooking too long over low heat toughens the chicken — keep the heat high from start to finish.

5

Add the cabbage, onion, and green onion, and stir-fry quickly over high heat for 3-4 minutes.

~4 min

6

Finish with a drizzle of sesame oil.

~1 min

Tips

  • —

    Keeping the heat high is what gets the vegetables crisp and the chicken juicy in just 15 minutes.

  • —

    Top with cheese and let it melt for a kid-friendly variation.

  • —

    Fry rice and seaweed flakes in the leftover sauce for a great finishing dish.

Storage

Refrigerate up to 2 days; add a splash of water when reheating in a pan.